4 -5 lbs
turkey wings, and drumsticks
( or chicken)
salt and pepper
1 -2 large
onion, diced in 1/2-inch pieces
carrots, peeled, halved lengthwise, and diced in 1/2-inch pieces
celery, bottoms and tips removed, halved lengthwise, and diced in 1/2-inch pieces
( try half balsamic vinegar)
( or lager beer, or try wine)
garlic cloves, peeled and smashed
pitted oil-cured olives
fresh rosemary sprigs
( or 1 tsp. dried)
cooked egg noodles, for serving
- Generously salt and pepper the turkey.
- Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown evenly on all sides. Do this in batches if necessary.
- When browned, remove the turkey from the pot. Reduce the heat to medium-high and add onions, carrots, and celery and cook until tender. Add tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3-3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours). Remove rosemary sprigs and serve over hot egg noodles. Enjoy!
- Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.